I recommend Kalustyan’s for spices. Never again will I get McCormick’s at the local store.

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Penne with Bolognese Sauce

Ok, there are a million ways to make this sauce — some more authentic/traditional than others.

This is my version.

Clockwise from top left: milk, riesling, extra virgin olive oil (EVOO), ground pork, ground beef, pancetta, unsalted butter, tomato paste, chicken stock, Italian parsley, carrot, celery, chopped tomatoes. I usually use beef stock but didn’t have any on hand. For something like this, I won’t use canned if I can help it.

Bring to a boil, cover and lower heat to a simmer. Cook for 5 minutes or until pears are semi-soft. Transfer to a baking dish and reserve poaching liquid.

For the custard:

1 egg yolk, 5 T. sugar.

Whisk until creamy.

Add 2 T. milk and 1 T. cornstarch. Whisk to incorporate.

Place saucepan over medium-low heat and gradually add 1 c. milk, 1 T. lemon zest and a pinch of salt. Stir frequently or until custard is thick enough to coat the back of a spoon. You have to watch it closely or you might end up with sweetened scrambled eggs. If the mixture lumps up too quickly, add more milk.